White bean and lavender dip

This delicious and easy to make dip is high in protein, has no sugar, and a nice tangy and piney taste. Start with 1 cup of dried beans and cook overnight in 3 cups of water in a small slow cooker. You can also use canned beans, in which case be sure to rinse thoroughly in a colander to reduce the salt content. Once the beans are fully cooked (10 hours on low) drain and rinse them. Put into a large bowl and mash them with enough lemon juice to blend thoroughly. Add approximately 1 Tablespoon of dark blue dried lavender, rubbed between your palms before mixing. Salt to taste. Makes about 2 cups. Serve with chips, or add to any charcuterie platter or as desired. Does well as a part of any dinner. Need food grade lavender? I can help, message me.